I used to make from-the-box brownies on Friday nights to keep me busy during commercials for Miami Vice, in my opinion the premiere television drama behind Degrassi High. My sister Bridget taught me that if you take the brownies out of the oven about five minutes early, you will have a perfect gooey texture. At BabyCakes NYC, I developed a recipe to replicate that consistency but with a full cooking time, mostly to avoid the retching stomachache I’d have for the second half of the Don Johnson fashion parade. Initially these brownies were made in a square casserole pan and each batch yielded twelve brownies. Because they are so rich, however, I decided to bake them in mini-muffin trays and serve them as bite-size morsels. Now these tiny little flavor agents are nearly impossible to keep in the case. If you’re whipping up a batch, be warned: You may want to double the recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.